Vegan Triple Decker Club with Sprouted Flax and Chia and Supergrains

With beautiful layers of pickled red beets, shredded carrots, avocado, green leaf alfafa lettuce, hummus and fresh lemon, this tasty behemoth takes a bit of effort, but the result is so worth it. Our Sprouted Flax and Chia and Supergrains do a great job of adding the right texture while standing up to the bold flavours of the other ingredients.

10 min

15 min

4 Servings

Made with Sprouted Flax Bread

Ingredients

8 slices Stonemill® Bakehouse Sprouted Flax bread, toasted
4 slices Stonemill® Bakehouse Chia and Supergrains bread, toasted
2 medium carrots, cut into a fine julienne
5 pickled beets, finely shredded
3/4 cup (180g) of hummus
2 cups (500ml) of fresh alfalfa sprouts
1 avocado, halved and thinly sliced
1 tablespoon (15ml) lemon Juice
2 tablespoons (30ml) olive oil
salt & pepper, to taste

Directions

Before building your sandwiches, toss the sliced avocado in the lemon juice to stop them from oxidizing.
Slather 2 slices each of Stonemill Bakehouse Sprouted Flax with 2 tablespoons of the hummus. Set one aside.
Top the one slice with the carrots, followed by 1/2 cup of the alfalfa sprouts. Drizzle the sprouts with a little olive oil.
Cover the sprouts with a toasted slice of Stonemill Bakehouse Chia and Supergrain.
Layer with slices of avocado and pickled beets
Top the sandwich with the remaining slice of bread covered with the hummus. Serve.